Carrot and Banana Cupcakes

Lotte Duncan's carrot cupcakes are topped with a silky cream cheese frosting.

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves18
  • DifficultyEasy
3 soft, ripe bananas
9oz demerara sugar
4 medium sized eggs
270ml sunflower oil
425g plain flour
2 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 tsp salt
3 medium-sized carrots, grated
85g raisins

For the cream cheese icing

350g softened unsalted butter
250g full fat cream cheese
350g sieved icing sugar
2 tsp lemon juice

Preheat the oven to 170°C.

In a large bowl, mash the bananas and mix well with the sugar. Using a stand mixer or a wooden spoon, beat in the eggs one at a time until well incorporated.

Add the oil, flour, baking powder, bicarbonate of soda and the salt, and mix well until incorporated. Finally, add the carrots and the raisins.

Now spoon the mixture into your cake cases, up to two thirds full. Put into the oven and bake for ten to twelve minutes, until they spring back to the touch or a toothpick comes out clean.

Using an electric mixer (you can do by hand, but the mixer makes this icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice.

Now beat for about 3 minutes until all light and fluffy. Leave in a cool place to set for 20 minutes – but not the fridge. Put into a piping bag and pipe on top of the cupcakes. Decorate with the almond praline.

Note: The icing mixture makes more than enough for these cupcakes. Lotte makes it in batches and freezes, and you could too - or halve these amounts.

Carrot and Banana Cupcakes

Other recipes with egg

Other recipes with carrot

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+